Tuesday, January 31, 2012

February is for Fish....

Get excited folks!!! February is going to be a month of new beginnings for me as a cook and a person. I will be pushing my limits and learning to cook fish! I know that sounds weird to some of you, but I have only cooked fish once and it was in a cooking competition... So, come along for the ride!!!

Wednesday, January 4, 2012

The Perfect Winter Treat

Here is a winter treat that will warm the soul and the body on a cold day.  This soup was part of a winning entry for a friendly cooking competition and this grilled cheese is a family favorite.  I am really a fan of this rustic sour dough I get a local bakery, but any rustic loaf will work.  Enjoy!

Curried Butternut Squash & Mango Soup
By Ted Slee

Servings: 8-10
Prep: 10-15 mins
Cooking: 30 mins

2-3 tbsp olive oil
1 medium sized butternut squash (peeled, seeded & cubed)
1 large yellow onion (chopped)
2 green mangos (peeled, seeded and chopped)
2 carrots (chopped)
2 inches of ginger (grated)
3 garlic cloves (minced)
2 tsp red curry paste
½ tsp yellow curry powder
1 tsp cumin
1 tsp turmeric
1 tsp coriander seeds
1 tsp yellow mustard seeds
1 tsp red pepper flakes (or harissa paste)
1 can coconut milk (well shaken)
1 can water (or more to cover all ingredients
Salt & Pepper (to taste)

Heat the olive oil in a medium stock pot over medium heat until oil is shimmering.  Add the onion and saute until translucent.  Stir as you add the garlic and ginger until fragrant, about a minute.  At this point add the butternut squash, carrot, mango and and gently stir until contents are coated with oil.  After about a minute add the red curry paste, yellow curry, cumin, coriander seeds, mustard seeds, turmeric and red pepper flakes.  Continue to occasionally stir until spices are mixed.  Add the coconut milk and water, cover and bring to a boil.  Then reduce heat and simmer for roughly 30 minutes.  Let soup cool for five minutes then puree in manageable batches until silky smooth in a blender (be careful of steam).


Pepper Jelly Grilled Cheese
By Ted Slee

Servings: 4
Prep: 5-10 mins
Cooking: 5-10 mins

Extra Sharp Cheddar Cheese
Rustic Sour Dough Bread
Pepper Jelly

Slice bread into 1/2” slices and spread pepper jelly liberally on inside.  Spread ¼” thick of cheese on pepper jelly.  Grill in a hot pan with butter until golden brown and cheese is melted.  Cut in half and serve.